Detox Gazpacho

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Put the chocolate Easter bunny down and back away slowly. I hear the siren song of sugar right along with ya, but we can do this! Instead of eating something which will lead us to wallow in guilt later, let’s eat something healthy and invigorating! This soup is one of my favorite detox foods, so I’m sharing it again.

Springtime tends to make vegetable lovers giddy with excitement. Unfortunately, it also makes us impatient, as the fresh, ripe flavors we crave become  s  l  o  w  l  y   available. Right now, the zucchini at the market (not yet from my garden) looks fresh and delicious. Cucumbers and peppers aren’t half bad right now, either.

But those supermarket tomatoes?

Sigh.

Don’t even bother with springtime tomatoes. I think they’re just little cardboard orbs disguised as tomatoes.

So, what’s a vegetable lover to do? Cheat. Relax, I’m not telling you to cheat on your taxes or cheat on your calculus exam. We’re going to cheat by avoiding fresh tomatoes altogether, even in a dish which ordinarily features fresh tomatoes quite prominently.

How are we going to cheat? We’re going to use salsa and vegetable juice. Stay with me for a minute.

Salsa, whether home canned or store bought, is often a superior alternative to out of season tomatoes. The blend of tomatoes, onions, herbs, and spices offers a whole lot more flavor than whatever was picked green and trucked up from far away, gassed along the way to artificially force a red color (without doing a darn thing for flavor). Likewise, vegetable juice forms a perfect – and perfectly obvious – base for a simple gazpacho. If you don’t believe me, try this recipe. If I’m wrong, post a comment below!

WIN_20150408_091740Ingredients (Serves 4)

1 small zucchini, peeled and chopped

1 small cucumber, peeled, seeded, and chopped (save one slice unpeeled for garnish later)

1 yellow pepper, seeded and chopped (set aside a small piece for garnish later)

1 red pepper, seeded and chopped (set aside a small piece for garnish, later)

1 clove fresh garlic, diced

1 cup salsa

2 cups tomato-based vegetable juice (such as V-8)

Directions

Add all ingredients except garnish to a blender and puree until smooth. Serve well chilled and sprinkled with colorful diced vegetables. If you’d like, add a dollop of sour cream. Enjoy!

Savory Garden Pie

WIN_20160809_182515My apologies, friends. I’ve been playing in the garden, and haven’t offered up a new recipe for a few days now. What began a few weeks ago as a daily walk to the garden with a kitchen bowl has blossomed into a daily walk to the garden with a wheelbarrow. The harvest this year is amazing!

A few days ago, I pulled all of the beets in my beet patch. Oh my, what a job! The highlight of the morning was watching the kiddos gleefully spray a huge pile of freshly pulled beets with the garden hose. While most of the bounty found its way into jars of pickled beets, I saved a few for this Savory Garden Pie. With rich flavors of ricotta, walnuts, and earthy root vegetables, Savory Garden Pie makes a delightful dinner with a side salad and crusty bread. Bon Appetit!

108761Ingredients (Makes 1 pie, serves 6 – 8)

1 roll-out, refrigerated pie crust

2 cups part-skim ricotta cheese

1 tablespoon seasoning mix, such as Wildtree Picnic Salad Blend*

1 egg

1/4 cup shredded parmesan cheese

1 cup chopped walnuts

3 cups sliced root vegetables (any combination of beets, carrots, parsnips, celeriac, or turnips would be delicious)

* Interested in Wildtree products? Feel free to email my favorite Wildtree consultant, Tricia, at adams4@ncn.net     

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Ricotta mixture with 1 teaspoon of beet juice for color (optional)

Directions

 

Step 1) (Optional) If you prefer your vegetables fork-tender instead of crisp, steam your sliced root vegetables in a steamer rack for 3 – 5 minutes.

Step 2) Roll out your refrigerated pie crust into a 9 inch pie plate.

Step 3) In a small mixing bowl, combine ricotta, egg, seasoning mix, parmesan, and walnuts. Blend well. Spread this mixture over the bottom of the pie crust.

Step 4) Arrange sliced root vegetables on top of the ricotta mixture. If desired, sprinkle with freshly ground black pepper.

Step 5) Bake in a preheated 400 degree oven for 40 minutes, or until the crust is a deep golden brown. Allow to rest for 5 minutes before slicing and serving.

 

Lemonade Bundt Cake

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Lemonade Bundt Cake

Have extra summer squash lurking in your garden? Here’s a fun, summery way to enjoy this plentiful veggie! This recipe works for zucchini, too.

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Yellow Summer Squash

Ingredients (Makes 1 Bundt cake or 2 loaves)

1 1/2 cups grated yellow summer squash, such as patty pan squash (cut the peel off before grating if the peel is tough)

1 teaspoon lemon extract

1 cup applesauce

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Patty Pan Squash, peeled

1/2 cup vegetable oil

2 eggs

1 cup sugar Continue reading

Wisconsin Cream Puffs

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Wisconsin State Fair opens this week, and of the many indulgent foods available at the fair, cream puffs reign supreme. On average, Wisconsin State Fair sells… wait for it… 350,000 cream puffs during the 11 day event.

Cream puffs are stone simple to make. Really. They fall into my favorite baking category, “looks complicated but is really easy!” Go on, play in the kitchen for a little while, and dazzle your friends with an amazing dessert at your next backyard cookout!

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Dough after eggs are mixed in

Ingredients (Makes 30 small or 10 “Wisconsin State Fair sized” cream puffs)

1/2 cup real butter

1 cup water

1 cup flour Continue reading

Three Ingredient Shrimp Soup

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Three Ingredient Shrimp Soup

In my corner of the world, summer is short! Hot, sunny days are for swimming, reading in the hammock, and playing in the garden. Even with as much as I love to cook, now is not the time for spending hours in the kitchen!

Three Ingredient Shrimp Soup will have you back outside in five minutes flat. That’s right, this savory, cold soup takes mere minutes to prepare, and makes an excellent Continue reading

Zucchini “Apples”

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Zucchini “Apples”

The zucchini plants in my garden have gone completely bonkers. The first few zucchini were fun… we enjoyed Cheesy Zucchini Roses for dinner, and filled the freezer with Chocolate Zucchini Bread… but the zucchini just keep growing! Here’s another delicious way to make good use of this abundant garden vegetable. Zucchini “Apples” can be frozen or canned, and make a delicious “Apple” crisp (see below). And yes, they taste just like apples.

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Ingredients (Makes 6 quarts)

6 large zucchini

2 cups lemon juice

2 cups sugar

2 cups water

1 teaspoon Chinese five spice powder

1 tablespoon cinnamon

 

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Directions

Step 1) Peel zucchini and remove 1/2 inch from each end. Slice peeled zucchini in half lengthwise and scoop out all of the seeds. The pulpy middle, which contains seeds, is a brighter white color than the outer flesh – scrape out all of the pulp with a spoon and add this to your compost pile. Slice the zucchini flesh into bite size pieces, approximately 1 inch long and 1/3 inch thick. You should have about 24 cups of zucchini pieces.

Step 2) Combine zucchini pieces and all remaining ingredients in a large pot. Bring to a boil, stirring occasionally. Reduce heat and allow zucchini to simmer until slightly softened, about 5 minutes. Proceed with any of the following options:

Option 1) To freeze your zucchini apples, allow the zucchini to cool slightly. Then, ladle the zucchini apples into quart size freezer bags. Squeeze out the air, seal tightly, and freeze. You’ll end up with 6 to 8 freezer bags of zucchini apples.

WIN_20160724_120815Option 2) To can your zucchini apples, ladle them hot into sterilized canning jars. Leave 1/2 inch of head space. Seal with lids and bands, and process in a boiling water bath for 15 minutes.

 

Option 3) To make zucchini apple crisp, place 8 cups of zucchini apples from Step 2 in a medium size pot. In a small bowl or cup, whisk together 1/2 cup of water and 1 tablespoon of corn starch. Drizzle this mixture over the zucchini apples, and bring the pot to a boil. Boil for 1 minute or until liquid is thickened. Transfer mixture to a greased 2 quart baking dish.

In a medium size bowl, combine 1 cup oats, 1 cup brown sugar, 1 teaspoon cinnamon, and 3 tablespoons butter. Use two forks or a pastry cutter to combine ingredients until the mixture resembles large crumbs. Spread this mixture over the zucchini apples and bake in a preheated 350 degree oven for 1 hour. Delicious!

 

Grown-Up Milkshakes

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Grown-Up Milkshakes

It’s hot outside! Cool down with a milkshake… but keep this one away from the kiddos.  😉

Ingredients (Makes 2 servings)

1 ripe banana

1/2 cup fresh pineapple chunks

4 ice cubes

1/2 cup milk

1/2 cup rum cream

1/4 cup dark rum

Directions

Blend all ingredients until smooth. Pour into festive glasses. Garnish with whipped cream if desired!